Coconut Oil Granola Food

OUR FAVORITE COCONUT OIL GRANOLA

Steps:

• Preheat the oven to 250 degrees. Mix all the dry ingredients together (except the raisins - set aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until the mixture is moistened.
• Spread the mixture on the baking sheet in a thin layer (use two pans if necessary - I just use one 10×15 jelly roll pan).
• Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the golden raisins. When you remove the granola from the oven at the end, don't stir it right away - the granola will form crunchy clusters as it cools. Yum!

COCONUT OIL GRANOLA

Steps:

• pre-heat the oven to 300°F Line 2 baking sheets with parchment paper, reserve
• In a large bowl combine the oats, cinnamon, coconut, walnuts and pepitas.
• Heat the coconut oil and the honey in a saucepan just until warm and liquid. Remove from the heat and add the vanilla.
• Drizzle the warm mixture over the oats. With clean hands, toss the mixture together to combine and coat the oats thoroughly.
• Divide the mixture evenly between the two baking sheets and transfer to the oven. Bake 15 minutes, remove from the oven and stir each baking sheet. Return the baking sheets to the oven, switching positions on the racks and bake an additional 15 minutes, or until golden brown.
• Remove from the oven and allow to cool completely. Add the raisins, cranberries, crushed apples and ginger chips. Store in an airtight container.

SAVORY CURRY GRANOLA WITH COCONUT OIL, NUTS AND SEEDS

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper.
• In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans.
• Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.

CHOCOLATE-COCONUT GRANOLA

Steps:

• Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
• Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
• Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
• In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

SALTED COCONUT GRANOLA

Steps:

• Place racks in upper and lower thirds of oven; preheat to 300°F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
• Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
• Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25-30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.
• Do ahead
• Granola can be made 1 week ahead; store tightly covered at room temperature.

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

GRANOLA WITH HONEY AND COCONUT OIL

Steps:

• Heat oven to 325. Place oats, nuts, flax seed and coconut in the baking pan. Melt coconut oil; mix in the honey, vanilla, almond extract and salt. Pour over oats and nuts and mix well. Bake for 15 minutes and stir; 15 minutes and stir. Repeat until at desired browness. Take out and add dried fruit as desired.

CHEWY COCONUT GRANOLA

Steps:

• Preheat oven to 275.
• In a very large bowl mix together oats, wheat bran, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds.
• Combine in a sauce pan olive oil,honey, vanilla, brown sugar, and salt.
• Heat on medium heat until all are dissolved and form a "syrup".
• Pour the "syrup" into the bowl of dry ingredients and mix very well, try to ensure every piece is evenly coated, stir, smash, stir.
• When all is mixed well stir in coconut and raisins.
• Put half of mixture into a glass 9x13 baking dish and spread evenly without packing down.
• If you have two glass dishes you can bake both at once.
• Bake at 275 for 40 minutes, then leaving pans in oven, turn up oven to 325 and bake for another 12-15 minutes.
• Stir granola just once when it comes out and leave it alone to cool, if there are clumps do not break them up.
• Allow to COOL COMPLETELY before removing from pan or serving.
• Store in an airtight container or gallon size freezer bags.
• Serve with milk or soy milk or rice milk as you would breakfast cereal.

SLOW-COOKER COCONUT GRANOLA

Steps:

• Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries. , Transfer mixture to a baking sheet; let stand until cool.